Broccoli: the star of cancer prevention

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Extract from the article: Even if you're not a fan of vegetables, don't forget to include broccoli in your diet. The star vegetable of the anti-cancer diet, it also contains compounds that have positive effects on the cardiovascular system.

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Even if you're not a fan of vegetables, don't forget to include broccoli in your diet. The star vegetable of the anti-cancer diet, it also contains compounds that have positive effects on the cardiovascular system.

This superfood can be found in markets such as Totsi, Adidogomé Assiyéyé and Hanoukopé. Although it is composed almost entirely of water (90%), it is high in fibre, rich in various minerals (potassium, calcium, phosphorus, magnesium) and low in carbohydrates. It is also an exceptional source of betacarotene (provitamin A), vitamins C and B9 (folic acid).

Cancer protection par excellence

Broccoli contains phytochemicals called glucosinolates which, under the action of an enzyme (myrosinase), are transformed into isothiocyanates, molecules that prevent carcinogenic substances from causing damage to cells. 

Its effectiveness against cancer is mainly due to the presence of two complex substances : indole-3-carbinol and sulforaphane. These two substances both help to evacuate carcinogenic substances before they have time to cause damage. Indole-3-carbinol is particularly effective against breast cancer. Laboratory studies have shown that this compound lowers the levels of harmful oestrogen likely to stimulate tumour growth in hormone-dependent cells, such as breast cells. While indole-3-carbinol has been shown to be effective in hormone-dependent cancers, sulforaphane offers protection by stimulating the production of enzymes capable of inhibiting cancer in general.

Experience shows that people who regularly eat broccoli are protected against all types of cancer : colorectal, stomach, lung, prostate and breast.

How should it be eaten ?

If you cook it perfectly, it's really good. Cooked in different ways, like cauliflower. It should be boiled for as little time as possible to avoid losing its properties during cooking. It should retain its beautiful green colour. Otherwise, if it's overcooked, its taste and texture will go off. What's more, to retain all its virtues, it's best to eat it raw or not overcooked at all. The tender stalks can be eaten raw or lightly boiled in a salad.

Elom AKAKPO